Lowfat Rigatoni with Zucchini
& Eggplant
Recipe By : Adapted by Susan Voisin
Serving Size : 6
1
medium zucchini -- sliced in 1/4" half
moons
1/2 medium
eggplant -- cubed
1
large onion --
chopped
1
bell pepper -- seeded & chopped
2
cloves garlic -- minced
3 tablespoons
water -- (more as needed)
8
ounces tofu -- (lowfat) mashed
1 tablespoon
dried parsley
1 teaspoon
dried basil
1/2 teaspoon
dried oregano
1/4 teaspoon
red pepper flakes -- (optional)
1 tablespoon
nutritional yeast
1/2 teaspoon
salt -- (optional)
8
ounces pasta -- rigatoni or other
small tubular pasta, cooked
4
cups fat-free spaghetti
sauce
Preheat the oven to 350°.
Sauté the eggplant, zucchini, onions, bell pepper and garlic in the water in a
nonstick pan over medium heat until tender, adding more water if needed to
prevent sticking.
Combine the mashed tofu, parsley, basil, oregano, nutritional yeast, salt, and
red pepper flakes. Stir the cooked rigatoni into the tofu.
Lightly coat a 3-quart casserole with vegetable oil spray. Spread a thin layer
of marinara sauce over the bottom. Layer half the pasta mixture, half the sautéed
vegetables, and half the remaining sauce. Repeat layers.
Cover the casserole and bake it for 30 minutes. Remove cover and bake another 10
minutes.
Source:
"adapted from http://www.soyfoods.com/SimplySoy/"
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Per serving: 255 Calories (kcal); 3g Total Fat; (9% calories from fat); 13g
Protein; 48g Carbohydrate; 0mg Cholesterol; 1176mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
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